Servings
  • 2 eggs, at room temperature 2 eggs, at room temperature
  • 250g all purpose flour⠀ 250g all purpose flour⠀
  • 300ml room temperature milk⠀ 300ml room temperature milk⠀
  • 150g Tate & Lyle Pure Cane Light Brown sugar 150g Tate & Lyle Pure Cane Light Brown sugar
  • 100g room temperature butter, coconut butter works great too 100g room temperature butter, coconut butter works great too
  • 45g cocoa powder 45g cocoa powder
  • 2tsp baking powder 2tsp baking powder
  • Pinch of salt Pinch of salt

The Chocolate Mascarpone Frosting

  • 250g mascarpone 250g mascarpone
  • 250g double cream 250g double cream
  • 20g cocoa powder 20g cocoa powder
  • 50g Tate & Lyle Pure Cane Icing Sugar 50g Tate & Lyle Pure Cane Icing Sugar

To serve

  • 200-300g sweet cherries (halved and pitted) 200-300g sweet cherries (halved and pitted)
  • Dried rose petals (optional) Dried rose petals (optional)

Instructions

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 180C.

2. Mix the sugar, eggs and softened butter until pale and fluffy, this will take 3-4min.

3. Sift the flour and cocoa powder into the same bowl. Add the milk, salt and baking powder and mix until combined.

4. Get your baking tin ready (35x25cm) line it with parchment paper. Pour the cake mixture in and bake for approximately 20-22min at 180C.

5. When the cake is baked, transfer the warm cake with the parchment paper to a cooling rack. Let it cool completely at room temperature before adding the mascarpone frosting in order to prevent it from melting. 

5. Once the cake is fully cooled, you can start making the frosting. Add the cold mascarpone in a large bowl and sift in the icing sugar and cocoa powder. Mix for 2-3 minutes. 

6. Pour in the cold double cream, and mix until stiff peaks form, but making sure not to overmix. 

7. Spread over the room temperature cake and serve with pitted cherries on top. This cake works best served at room temperature. If you refrigerate it, take it out 10-15 minutes before serving.